Wine-Themed Decorated Sugar Cookies

Wine-Themed Decorated Sugar Cookies

Whether you're hosting a wine-tasting event, a lively bachelorette gathering, or simply want to impress your friends and family with your baking skills, these wine-themed sugar cookies are sure to be a hit. Not only are they artfully-decorated, but they also taste delicious, making them a perfect addition to any celebration.

Here’s a step-by-step guide to help you create these playful and delightful treats that are certain to have your guests coming back for more. With a bit of creativity and patience, you can transform simple sugar cookies into elegant and fun pieces of edible art that everyone will love.


You Will Need; 

  • Cut-out sugar cookies, baked and cooled (see recipe below)
  • Bakerpan Stainless Steel Wine Glass Cookie Cutter, Wine Bottle Cutter Set
  • Bakerpan Royal Icing Mix (White)
  • Bakerpan Royal Icing Mix (Black)
  • Water
  • Bakerpan Food Coloring Gel
  • Pastry bags
  • Round decorating tips (sizes #1-3 work best)
  • Squeeze bottle for flooding, optional
  • Toothpicks or small spatula


Prepare the Royal Icing: Follow the instructions on the Bakerpan Royal Icing Mix to prepare the icing. Once mixed, divide it into smaller bowls if you plan to use different colors.

Color the Icing: Add a small amount of gel dye to each bowl of icing and mix thoroughly until you achieve your desired colors. Our gel dyes are highly-pigmented, so start with a small amount and gradually add more as needed to reach the desired shade.

The burgundy color of the wine here is made with two parts Super Red and one part Violet Bakerpan Food Coloring Gel.

Outlining: Transfer some of the colored royal icing to piping bags fitted with a small round tip. Outline the shapes of your cookies, creating a border around the edges and different sections of the cookies. Allow the outlines to dry for about 10-15 minutes before moving on to flooding. Save some of this icing for the detail work, if needed.

Flooding: Thin the remaining royal icing with a few drops of water at a time until it reaches a slightly runny consistency. Transfer the thinned icing to squeeze bottles or piping bags. Fill in each outlined area of the cookies, gently spreading it evenly with a toothpick or small spatula to cover the surface completely. If any large bubbles occur, gently pop them with a toothpick. Allow the flooded icing to dry for at least an hour or until it sets.

Add Details: Once the flooded icing has dried completely, you can add details or designs on top, such as writing, faces, or outlines.

Let the royal icing harden completely before packaging or stacking the cookies.



  • 5 cups (600 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups (453 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste


  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  2. In a large mixing bowl or stand mixer with a paddle attachment, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Then add the vanilla bean paste and mix until combined.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  5. Divide the dough into two equal parts, and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
  8. Carefully transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown.
  10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, decorate the cookies with your favorite Bakerpan decorating ingredients.

Tip: Chilling the dough before rolling and cutting out the cookies helps them hold their shape better during baking. If the dough becomes too soft while rolling it out, place it back in the refrigerator for a short while to firm up again. 

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